I whined all summer about this year’s poor chilli harvest due to the horrible weather, but I’ve cheered up in recent weeks; with medium daytime…
I was going to write on a completely different subject, but when I bought several heads of young garlic planning these fantastic pickles, I thought…
I am very proud to share with you my first improvised Thai curry paste! Since I started to cook from Thai Food by David Thompson, making…
I invented this chutney seven years ago, have been making it every single summer and it’s certainly the preserving recipe I’m most proud of. It’s…
Did you know not only the rhizome, but also wasabi stems and leaves are edible? I learnt it several years ago in an izakaya (a…
If you think these pickles look and sound familiar, you are right: this is exactly the same recipe I posted seven months ago. I didn’t…
I don’t eat jams and other sweet preserves, so my even though for most people preserving means mainly making jams, my pantry has become almost…
When I met MJ and started reading the wonderful MJ’s Kitchen I discovered a whole new world of exotic dishes, ingredients and techniques. We share…
Most of you probably know garam masala, but have you ever heard of panch phoron? During my recent web browsing I stumbled more and more often at…
I you didn’t expect to see a pickling post in January, believe me, I’m as surprised as you are, but sometimes cravings make one forget about the seasonality…